JP6989261B2 - Bean paste type natural cheese and its manufacturing method - Google Patents

Description

The present invention relates to bean paste type natural cheese and a method for producing the same.

Natural cheese is becoming established in the Japanese market. Natural cheese can be classified into so-called matured natural cheese, which allows you to enjoy the aged flavor of milk components, and so-called non-ripened natural cheese, which allows you to enjoy fresh milk flavor, depending on the degree of aging. Further, natural cheese can be classified into special hard natural cheese, hard natural cheese, semi-hard natural cheese, and soft natural cheese according to its hardness. As described above, there are many types of natural cheese depending on the degree of aging (presence / absence) and physical characteristics (texture).

Natural cheese is often eaten as it is as a food scene. In this scene, in order to enjoy various flavors and textures while not getting tired of a single flavor and texture, in the restaurant industry, various cheeses are cut into small pieces and put on a plate. The mainstream is to serve it in the form of a so-called cheese platter. On the other hand, in general households, in order to enjoy various flavors and textures, it is necessary to purchase various cheeses, cut them into small pieces, and consume each piece little by little. There is not a small amount of trouble.

At this time, the following documents introduce examples of products that can eat a plurality of cheeses at the same time. Utility model registration No. 3091221 (Patent Document 1) discloses an egg-shaped cheese formed in the shape of an egg by having a double structure consisting of a core portion and an outer layer portion surrounding the core portion of two different types of cheese. .. Specifically, the core is a process cheese made from low-fat goat cheese, the outer layer is chicken egg-shaped cheese using cream cheese, which is a natural cheese (Examples 1 and 2), and the outer layer is water. Disclosed are processed cheeses with less shape retention and heat resistance, and chicken egg-shaped cheeses (Example 3) using yellow hard cheeses such as cheddar cheese and goda cheese as core cheeses, which are commercially available. It is also disclosed that the cheese is punched into the shape of a chicken egg using a cheese wrapping machine.

Patent No. 2858809 (Patent Document 2) is characterized in that the outer layer and the core are composed of two cheese curds, and the drained cheese curds that are not subjected to thermal treatment or aging treatment are simultaneously extruded at a temperature below room temperature. A method for producing a composite cheese to be produced is described (claim 1). Patent No. 3706806 (Patent Document 3) describes a food product having a hard foreskin that wraps the filling while adjusting the temperature of the foreskin material (paragraph [0046]) that is fluidized by heat using an extrusion molding apparatus. It is stated that natural cheese was used as the foreskin (eg, paragraphs [0011] and [0046]) (Example 3).

Japanese Patent Application Laid-Open No. 2002-515227 (Patent Document 4) describes a composite cheese product having processed cheese as an outer shell, utilizing the ability of creaming to enable the transition from the sol state to the gel state of processed cheese. (Paragraph [0024])
In Jitsukaihei 5-76292 (Patent Document 5), a bite-sized golf ball-shaped white mold cheese is formed by molding cheese into a bite-sized spherical shape, growing white mold on the surface of the cheese, and forming a dimple pattern. It has been disclosed. It is described that other types of cheese, bean paste, etc. may be placed as a core in the golf ball-shaped white mold cheese (paragraph [0008]).

Utility model registration No. 3091221 Patent No. 2858809 Patent No. 3706806 Special Table 2002-515227 Publication No. Jikkenhei 5-76292 Gazette

The present inventors are studying the production of bean paste type cheese that can be enjoyed in combination with a plurality of types of cheese and other ingredients, and the processed cheese and cream cheese used for the outer layer portion in Patent Document 1 Due to its characteristics, they can be easily wrapped with a wrapping machine, etc., while maintaining a good binding state with natural cheese with elasticity (stretchability) such as mozzarella. We have gained new insights that it is difficult to wrap (wrap the inside with an outer layer so that it completely covers the inside).

On the other hand, since there are various types of natural cheese with different flavors and textures, in particular, the texture has a unique chewy texture, and elastic natural cheese is used for the outer layer, and another natural cheese is used. From the expectation that a unique texture with a chewy texture can be obtained by wrapping the cheese inside (core), if the above problem can be solved, a unique wrapping cheese that has never existed before will be produced. I was convinced that it could be developed, and I continued my research. That is, an object of the present invention is to provide a bean paste type natural cheese and a method for producing the same, in which an elastic natural cheese is used as an outer layer and wrapped.

While further researching to solve the above-mentioned problems, the present inventors used elastic natural cheese for the outer layer by encapsulating the elastic natural cheese in a heated state. As a result of finding that it is possible to produce wrapping-type natural cheese and conducting further diligent research, the present invention was completed.

Further, in the bean paste type natural cheese of the present invention and the method for producing the same, the elastic natural cheese can be used for the outer layer, so that it has been difficult to realize so far, the outer layer is chewy, and the bean paste is chewy. It has been found that the type natural cheese can be mass-produced quantitatively and continuously by using a general-purpose bean paste machine or the like.

Therefore, the present invention relates to the following.
[1] A method for producing a bean paste-type natural cheese in which elastic natural cheese is used as an outer layer to wrap the contents, and includes a step of wrapping the outer layer at a temperature of 20 ° C to 100 ° C. , Said method.
[2] The method according to the above [1], wherein the elastic natural cheese as an outer layer is quantitatively and continuously supplied to the contents to bean paste.
[3] The method according to the above [1] or [2], wherein the elastic natural cheese as an outer layer is prepared from cheese curd obtained by coagulating raw milk with a milk-clotting enzyme.
[4] The method according to [3] above, wherein the elastic natural cheese as an outer layer is prepared by kneading cheese curd in water at 50 to 100 ° C.
[5] The method according to [3] or [4] above, wherein the elastic natural cheese as the outer layer is prepared by adjusting the pH of the cheese curd to 4 to 7.
[6] The method according to any one of [1] to [5] above, wherein the elastic natural cheese as the outer layer is pasta filata cheese.
[7] The method according to the above [6], wherein the pasta filata cheese is fresh cheese.
[8] A bean paste type natural cheese produced by the method according to any one of the above [1] to [6].
[9] The bean paste type natural cheese according to the above [8], wherein the packaged content is a food or a pharmaceutical product.
[10] The bean paste type natural cheese according to the above [8], wherein the contents of the bean paste are different from the natural cheese as the outer layer.

Further, the present invention may have the following aspects.
[11] A method for producing bean paste-type natural cheese, wherein the elastic natural cheese is wrapped in a heated state, and the elastic natural cheese is used as an outer layer.
[12] The method for producing bean paste-type natural cheese, wherein the heating is to heat to 20 to 100 ° C., wherein the elastic natural cheese according to the above [11] is used as an outer layer.
[13] The elasticity according to the above [11], wherein the heating is to heat to 20 to 100 ° C., and the bean paste is packed while being quantitatively and continuously supplied. A method for producing bean paste-type natural cheese with a natural cheese as the outer layer.
[14] Manufacture of a bean paste type natural cheese having the elastic natural cheese according to any one of [11] to [13] above as an outer layer, which comprises wrapping the bean paste with a bean paste machine. Method.
[15] The elasticity according to any one of [11] to [14] above, wherein the elastic natural cheese coagulates the raw milk with a curdling enzyme to prepare the raw natural cheese. A method of manufacturing curd-type natural cheese with a natural cheese as the outer layer.
[16] The elastic natural cheese according to the above [15] is used as an outer layer, wherein the elastic natural cheese is prepared by kneading the raw material natural cheese in water at 50 to 100 ° C. How to make bean paste type natural cheese.
[17] The bean paste type natural having the elastic natural cheese as the outer layer according to the above [16], wherein the elastic natural cheese adjusts the pH of the raw material natural cheese to 4 to 7. How to make cheese.
[18] The bean paste type having the elastic natural cheese as the outer layer according to any one of [11] to [14] above, wherein the elastic natural cheese is pasta filata cheese. How to make natural cheese.
[19] A bean paste-type natural cheese produced by the method for producing a bean paste-type natural cheese having the elastic natural cheese as the outer layer according to any one of the above [11] to [18].

The present invention is characterized by wrapping elastic natural cheese at a predetermined temperature, using elastic natural cheese as an outer layer, which has been difficult to realize so far, and has a chewy texture on the outer layer. A certain bean paste type natural cheese and a method for producing the same can be provided.

Hereinafter, the present invention will be described in detail, but the present invention is not limited to individual forms.

The elastic natural cheese of the present invention means a natural cheese that has the property of stretching like a rice cake when pulled and has a chewy texture, and means a natural cheese that is more elastic than cream cheese. However, examples thereof include, but are not limited to, pasta filata cheese (mozzarella cheese, cachocabaro cheese, skamorza cheese, provalone cheese, string cheese, etc.). In addition, the elastic natural cheese of the present invention is elastic in order to adjust the flavor (for example, aged flavor) and texture (for example, creamy and smooth texture) during its production. It is also a cheese to which non-sexual natural cheese is added, and including this, it is called the elastic natural cheese of the present invention. The pasta filata cheese is a cheese that requires a pasta filata process during its production, and the pasta filata process is a large cheese curd while heating the cheese curd at an appropriate pH. Knead until there are no lumps, and knead or spread until the physical properties become smooth.

The elastic natural cheese of the present invention is produced (prepared) by, for example, the following method. That is, raw milk is coagulated with a curdling enzyme such as rennet, lactic acid bacteria and acidulants (lactic acid, etc.) are added to adjust the pH to a predetermined value of 4 to 7, and then whey is discharged. , Get a cheese curd. Then, this obtained cheese curd is used as a raw material natural cheese, and this raw material natural cheese is kneaded in water at 50 to 100 ° C. to give elasticity (stretchability).

The raw milk of the present invention refers to unsterilized raw milk, and may be milk, sheep milk, buffalo milk, goat milk, or other animal milk. The composition of the raw milk of the present invention can be adjusted. For example, skim milk and cream can be separated from unsterilized raw milk using a cream separator or the like, and the skim milk and cream can be blended in various mixing ratios to adjust the milk fat content. Further, minerals, vitamins, lactose, milk proteins, milk fat and the like can be separated using a known separation membrane or the like, and these components can be blended in a mixed ratio to adjust the content of these components.

In the present invention, a known method can be used as a method for coagulating raw milk. For example, a method of adding (blending) a milk-clotting enzyme such as rennet to the raw milk, a method of adjusting the pH of the raw milk and then heating it, a method of adding lactic acid bacteria to the raw milk and fermenting with the lactic acid bacteria to produce the raw milk. A method of lowering the pH and aggregating the raw milk can be used. Then, in the present invention, a method of adding (blending) a milk-clotting enzyme such as rennet to raw milk, a method of adjusting the pH of raw milk and then heating, adding lactic acid bacteria to raw milk, and fermenting with lactic acid bacteria. In the method of lowering the pH of the raw milk and aggregating the raw milk, these may be used alone or in combination. In the present invention, the lactic acid bacterium used in the method for coagulating raw milk is arbitrary as long as it is a lactic acid bacterium used in natural cheese, and its genus and species are arbitrary. Known lactic acid bacteria such as bacteria can be mentioned.

In the present invention, the pH of the raw material natural cheese can be adjusted by the method of fermenting with lactic acid bacteria. Here, the lactic acid bacterium of the present invention may be any lactic acid bacterium that can be used in natural cheese, and its genus and species are arbitrary. Can be mentioned. In addition to the method of fermenting with lactic acid bacteria, the pH of the raw material natural cheese can be adjusted by directly adding an acidulant (lactic acid or the like) to the raw material milk. In the present invention, the raw material natural cheese has, for example, pH 4 to 7, pH 4.2 to 6.8, pH 4.4 to 6.7, pH 4.6 to 6.4, and pH. Is 4.8 to 6.2 and the pH is 5 to 6. At this time, the pH is preferably 4 to 7, more preferably 4.4 to 6.7, still more preferably 4.8 to 6.2, and even more preferably 5 to 6. be. In the present invention, in the raw material natural cheese, in particular, when the pH is adjusted to about 5 to 6, the processing and cooking characteristics become good when the natural cheese to be the outer layer is cut using the bean paste machine, and the bean paste type is obtained. It is preferable from the viewpoint of quantitatively and continuously producing natural cheese.

In the present invention, elastic natural cheese can be produced (prepared) by heating and kneading the raw material natural cheese. In the present invention, a known method can be used in the method of heating and kneading the raw material natural cheese. For example, a method of kneading cheese curd in warm water or hot water, a method of kneading cheese curd in an atmosphere of steam, and the like can be used. In the present invention, the temperature at which cheese curd or the like is kneaded is 120 ° C. or 110 ° C. with any one of 50 ° C., 55 ° C., 60 ° C., 65 ° C., 70 ° C., 80 ° C. and 84 ° C. as the lower limit. , 100 ° C., 95 ° C., 90 ° C., 86 ° C. and 85 ° C., as long as the temperature range is up to one of the upper limit values, for example, 50 to 100 ° C., 55 to 100 ° C., 60 to 100 ° C., 65. -100 ° C, 70-100 ° C, 70-95 ° C, 70-85 ° C and the like. At this time, it is preferably 50 to 100 ° C, more preferably 60 to 95 ° C, still more preferably 70 to 90 ° C, still more preferably 80 to 90 ° C, still more preferably 84 to 86 ° C. ..

In the present invention, by kneading cheese curd or the like, an elastic texture is obtained, and the elastic natural cheese referred to in the present invention is obtained. In the present invention, the natural cheese may be heated under predetermined conditions when it is actually wrapped, and if necessary, immediately after kneading cheese curd or the like, it is cooled under predetermined conditions. May be good. That is, it is also possible to knead the cheese curd or the like while heating it, cool it to 10 ° C. or lower, and then heat it again under predetermined conditions when actually wrapping it.

In the present invention, in order to adjust the flavor (for example, aged flavor) and texture (for example, creamy and smooth texture), non-elastic natural cheese (for example, non-elastic natural cheese) is produced. (Including cheese curd for) can be added (blended). For example, before kneading cheese curd (cheese curd for producing elastic natural cheese), add non-elastic natural cheese and knead with cheese curd, etc., knead cheese curd, etc. After that, there is a method of adding non-elastic natural cheese.

In the raw milk of the present invention, the content of milk fat can be adjusted. The milk fat content of the raw milk can be expressed as the ratio of the milk fat content in the total solid content of the raw milk. For example, if the ratio of milk fat in the total solid content of raw milk is low, it becomes a so-called low-fat type natural cheese, and if the ratio of milk fat in the total solid content of raw milk is high, it is a so-called high-fat type. It becomes natural cheese. The ratio of the milk fat content to the total solid content of the raw milk of the present invention is not particularly limited, but is, for example, 0 to 80% by weight, 0 to 70% by weight, 0.5 to 65% by weight, 0.5 to 60% by weight. Weight%, 1-55% by weight, 2-55% by weight, 5-55% by weight, 10-55% by weight, 15-55% by weight, 20-55% by weight, 25-55% by weight, 30-55% by weight It is 35 to 55% by weight. At this time, it is preferably 20 to 50% by weight, more preferably 25 to 45% by weight, and most preferably 30 to 40% by weight.

For the elastic natural cheese of the present invention, in addition to using the one prepared and obtained as described above, the elastic commercially available pasta filata cheese (mozzarella cheese, cachocabaro cheese, scamorza cheese, pro) is used. Barone cheese, string cheese, etc.) may be used as they are. Further, as the elastic natural cheese of the present invention, a commercially available fresh cheese having no elasticity, which is obtained by heating and kneading as described above, can be used. Further, it is possible to use a natural cheese obtained by heating and kneading the unripened natural cheese, which has no elasticity, in an unripened state as described above. The elastic natural cheese of the present invention may be either fresh cheese or aged cheese, but is preferably fresh cheese.

In the elastic natural cheese of the present invention, when used as the outer layer of the bean paste type natural cheese, the raw material natural cheese or the like can be heated and wrapped. At this time, elastic natural cheeses such as pasta filata cheese (mozzarella cheese, cachocabaro cheese, scamorza cheese, provalone cheese, string cheese, etc.) have traditionally been insoluble in the casein network, so natural cheese binding. There was a problem (problem) that the state was maintained and it was difficult to quantitatively and continuously wrap using a wrapping machine or the like. In the present invention, the above-mentioned problems are solved by heating the elastic natural cheese and then wrapping it, and realizing a wrapping-type cheese having an elastic texture in the outer layer, which has never existed in the past. We were able to. Such wrapping cheese includes natural cheese, processed cheese, and cheese food (one or more kinds of natural cheese or processed cheese are crushed, mixed, heated and melted, emulsified, and manufactured in an actual product. In the above, cheese having a weight ratio of 51% or more) and the like can be included.

In the present invention, the temperature at which elastic natural cheese is wrapped as an outer layer is not particularly limited as long as it can actually be wrapped, but is 20 ° C, 25 ° C, 30 ° C, 35 ° C, 40 ° C, 45. One of 100 ° C., 95 ° C., 90 ° C., 85 ° C., 80 ° C., 75 ° C., 70 ° C., 65 ° C. and 60 ° C. with any one of ° C., 50 ° C., 55 ° C. and 57 ° C. as the lower limit. The temperature range may be up to one, for example, 20 to 100 ° C, 20 to 90 ° C, 20 to 80 ° C, 20 to 70 ° C, 20 to 60 ° C, 25 to 100 ° C, 25 to 90 ° C. 25-80 ° C, 25-70 ° C, 25-60 ° C, 30-100 ° C, 30-90 ° C, 30-80 ° C, 30-70 ° C, 30-60 ° C, 35-100 ° C, 35-90 ° C, 35-80 ° C, 35-70 ° C, 35-60 ° C, 40-100 ° C, 40-90 ° C, 40-80 ° C, 40-70 ° C, 40-60 ° C, 45-100 ° C, 45-90 ° C, The temperature is 45 to 80 ° C, 45 to 70 ° C, 45 to 60 ° C, 50 to 100 ° C, 50 to 90 ° C, 50 to 80 ° C, 50 to 70 ° C, and 50 to 60 ° C. At this time, it is preferably 45 to 65 ° C, more preferably 50 to 65 ° C, still more preferably 55 to 65 ° C, still more preferably 57 ° C to 63 ° C, still more preferably 57 ° C to 60 ° C. ..

In the present invention, the device for encapsulating elastic natural cheese is not particularly limited as long as it can actually be encapsulated, but the elastic natural cheese is heated to be quantitative and continuous. A device for mechanically encapsulating can be used. Here, the device for heating the elastic natural cheese to quantitatively and continuously wrap it is composed of one or more devices, for example, forming the outer layer of the wrapping type natural cheese. The device for supplying elastic natural cheese, the device for supplying the food or medicine constituting the inside of the bean paste type natural cheese, and the device for filling the inside with these outer layers may be independent. Some devices may be integrated, or all devices may be integrated. As a device for quantitatively and continuously wrapping all the devices, for example, there is a general-purpose wrapping machine.

In the present invention, the method for wrapping elastic natural cheese is not particularly limited as long as it can actually be wrapped, but the elastic natural cheese is heated to be quantitative and continuous. It can be supplied to a device for mechanically encapsulating. A known metering pump can be used as a device for heating elastic natural cheese and supplying it quantitatively, continuously and mechanically. For example, a mono pump, a sine pump, a two-screw screw pump, a rotary pump, a piston pump, a diaphragm pump, a plunger pump, a gear pump and the like can be used. Of course, it is not limited to a metering pump as long as the elastic natural cheese has the same characteristics and the elastic natural cheese can be heated and supplied quantitatively, continuously and mechanically.

In the bean paste type natural cheese of the present invention, all substances and / or compositions can be targeted in this content (inside) as long as it can actually be bean paste. For example, considering eating (ingestion) inside this, there are foods and medicines. Specifically, by using cheese different from the outer layer inside this, it is possible to provide cheese (natural cheese) that has a characteristic texture of the outer layer (outside) and can enjoy multiple textures. can. Here, some cheeses used inside have a different texture from the outer layer, for example, cream cheese, fresh cheese, hard natural cheese, semi-hard natural cheese, soft natural cheese, mold-ripened natural cheese, and processed cheese. There are cheese and cheese food. Also, inside this, for example, fermented milk such as yogurt, cream, butter, margarine, livestock meat, processed meat products, vegetables, seafood, processed marine products, fruits, spices, sugar honey, jam, sauces, preparations, fillings. By using processed egg products, processed soybean products, seasonings, soups, puddings, jellies, nutritional foods, and supplements, the texture of the outer layer (outside) is characteristic, and you can enjoy multiple textures of cheese (natural). Cheese) can be served. In mozzarella cheese, which is a typical elastic natural cheese, there is a dish called caprese combined with tomatoes, but if the present invention is applied, tomatoes are wrapped in mozzarella cheese and caprese is easily supplied. can do. Furthermore, by using a drug inside this, it is possible to continue the medication treatment while enjoying the flavor and texture.

In the bean paste type natural cheese of the present invention, the weight is not particularly limited as long as it can be actually wrapped, but from the viewpoint of ease of eating the product, 10 g, 11 g, 12 g, 13 g, 14 g, 15 g. , 16g, 17g, 18g, 19g, 20g, 25g, 30g, 35g and 40g as the lower limit, 1000g, 900g, 800g, 700g, 600g, 500g, 400g from the viewpoint of the capacity of the manufacturing equipment. , 300 g, 200 g, 150 g, 125 g, 100 g, 80 g, 75 g, 70 g, 65 g and 60 g, as long as the weight range is up to one of the upper limit, for example, 10 to 1000 g, 11 to 800 g, 12 to 700 g. , 13-600g, 14-500g, 15-400g, 16-300g, 17-200g, 18-150g, 19-125g, 20-100g, 20-80g, 25-75g, 30-70g, 35-65g, 40 ~ 60g.

In the bean paste type natural cheese of the present invention, when provided in bite size for personal use, the weight may be, for example, 20 to 100 g, 20 to 80 g, 25 to 75 g, 30 to 70 g, 35 to 65 g, 40 to 60 g. be. Further, in the case of the bean paste type natural cheese of the present invention, the so-called "surprise effect" is produced by cutting into a plurality of pieces to show that the bean paste (laminated) is formed for the first time, and the cheese is provided for a plurality of people. The weight is, for example, 100 to 1000 g, 100 to 900 g, 100 to 800 g, 100 to 700 g, 100 to 600 g, 100 to 500 g, 100 to 400 g, 100 to 300 g, 100 to 200 g.

In the bean paste type natural cheese of the present invention, the weight ratio of the elastic natural cheese as the outer layer and the food as the inner layer is not particularly limited as long as it can be actually wrapped, but (outer layer): (inner). ) Is, for example, 100: 1, 50: 1, 25: 1, 10: 1, 8: 1, 7: 1, 6: 1, 5: 1, 4: 1, 3: 1, 2: 1, 1 1, 1: 2, 1: 3, 1: 4, 1: 5, 1: 6, 1: 7, 1: 8, 1:10, 1:25, 1:50, 1: 100. That is, (outer layer): (inner) can be arbitrarily determined by design as long as it is in the range of 100 to 1: 1 to 100, for example. Here, according to the present invention, by treating the natural cheese as the outer layer at a specific temperature, the processing and cooking characteristics of the natural cheese as the outer layer are improved, so that the weight of the outer layer is higher than the weight of the inner layer. It can be designed to have a good balance between the weight of the inner layer and the weight of the outer layer without becoming excessively large. At this time, (outer layer): (inner) is preferably 1: 2 to 4: 1, more preferably 1: 1 to 4: 1, still more preferably 1: 1-3: 1, and further. It is preferably 1: 1 to 2: 1.

In the bean paste type natural cheese of the present invention, any food raw material and / or food additive can be arbitrarily added by design as long as it can be actually wrapped. Here, according to the present invention, by treating the natural cheese as the outer layer at a specific temperature, the processing and cooking characteristics of the natural cheese as the outer layer are improved. It is possible to quantitatively and continuously produce bean paste type natural cheese without significantly changing the weight of the natural cheese to be produced. Further, according to the present invention, since the processing and cooking characteristics of the natural cheese as the outer layer are improved, the quality of the bean paste type natural cheese is quantitatively controlled and controlled even if the bean paste machine is used. Moreover, it can be continuously mass-produced.

Examples In the following, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

[Example 1]
According to the general method for producing natural cheese, rennet and lactic acid bacteria are added to the raw milk, fermented until the pH reaches 5.2, and then the whey is discharged to make the cheese curd. Obtained. The elasticity of the cheese curd before heating was 1. Then, this cheese curd was kneaded with warm water at 85 ° C. to obtain an elastic natural cheese having a texture like rice cake. The elasticity of the cheese (outer layer) at the time of heating was 4. The temperature of the elastic natural cheese obtained here is 57 ° C, and while keeping it warm (57 ° C), a bean paste machine (manufactured by Leon (Japan), "Martian (registered trademark) CN500") It was put into the hopper for the outer layer of. On the other hand, at the same time, the cream cheese was put into the internal hopper of the bean paste machine while keeping it warm (40 ° C.). Here, elastic natural cheese was supplied from the outer layer hopper to the bean paste machine by using a mono pump, and cream cheese was supplied from the inner hopper to the bean paste machine by using a vane pump. At this time, the weight ratio between the outer layer and the inner layer is supplied so that the ratio of (outer layer): (inner) is 2: 1 so that when a total of 50 g is supplied, the cheese becomes one of the bean paste type natural cheese. , The operating conditions of the bean paste machine were set. Under these operating conditions, a bean paste type natural cheese was produced using a bean paste machine. Then, a wrapping product composed of two layers of cheese, in which the inside was made of cream cheese and the outer layer was made of elastic natural cheese, and the texture was different between the inner layer and the outer layer, was obtained. Immediately after the production (completion) of this bean paste, the temperature of the outer layer was 35 ° C.

[Example 2]
A bean paste type natural cheese was produced in the same manner as in Example 1 except that mozzarella cheese was used as the elastic natural cheese. The elasticity of the cheese (outer layer) at the time of heating was 4. Then, a wrapping product composed of two layers of cheese, in which the inside was made of cream cheese and the outer layer was made of elastic natural cheese, and the texture was different between the inner layer and the outer layer, was obtained. Immediately after the production (completion) of this bean paste, the temperature of the outer layer was 35 ° C.

[Example 3]
According to the general method for producing natural cheese, rennet and lactic acid bacteria are added to the raw milk, fermented until the pH reaches 5.2, and then the whey is discharged to make the cheese curd. Obtained. The elasticity of the cheese curd before heating was 1. Then, this cheese curd was kneaded with warm water at 85 ° C. to obtain an elastic natural cheese having a texture like rice cake. The elasticity of the cheese (outer layer) at the time of heating was 4. The temperature of the elastic natural cheese obtained here is 60 ° C, and while keeping it warm (60 ° C), a bean paste machine (manufactured by Leon (Japan), "Martian (registered trademark) CN500") It was put into the hopper for the outer layer of. On the other hand, at the same time, the cream cheese was put into the internal hopper of the bean paste machine while keeping it warm (40 ° C.). Here, elastic natural cheese was supplied from the outer layer hopper to the bean paste machine by using a vane pump, and cream cheese was supplied from the inner hopper to the bean paste machine by using a vane pump. At this time, the weight ratio between the outer layer and the inner layer is supplied so that the ratio of (outer layer): (inner) is 2: 1 so that when a total of 50 g is supplied, the cheese becomes one of the bean paste type natural cheese. , The operating conditions of the bean paste machine were set. Under these operating conditions, a bean paste type natural cheese was produced using a bean paste machine. Then, a wrapping product composed of two layers of cheese, in which the inside was made of cream cheese and the outer layer was made of elastic natural cheese, and the texture was different between the inner layer and the outer layer, was obtained. Immediately after the production (completion) of this bean paste, the temperature of the outer layer was 55 ° C.

[Comparative Example 1]
According to the general method for producing natural cheese, rennet and lactic acid bacteria are added to the raw milk, fermented until the pH reaches 5.2, and then the whey is discharged to make the cheese curd. Obtained. The elasticity of the cheese curd before heating was 1. Then, this cheese curd was kneaded with warm water at 85 ° C. to obtain an elastic natural cheese having a texture like rice cake. The elasticity of the cheese (outer layer) at the time of heating was 4. After cooling the elastic natural cheese obtained here to 10 ° C, the bean paste machine (manufactured by Leon (Japan), "Martian (registered trademark) CN500") is kept cooled. It was put into the hopper for the outer layer of. The elasticity of the cheese (outer layer) at the time of cooling was 1. On the other hand, at the same time, the cream cheese was put into the internal hopper of the bean paste machine while keeping it warm (40 ° C.). Here, elastic natural cheese was supplied from the outer layer hopper to the bean paste machine by using a vane pump, and cream cheese was supplied from the inner hopper to the bean paste machine by using a vane pump. At this time, the weight ratio between the outer layer and the inner layer is supplied so that the ratio of (outer layer): (inner) is 2: 1 so that when a total of 50 g is supplied, the cheese becomes one of the bean paste type natural cheese. , The operating conditions of the bean paste machine were set. Under these operating conditions, an attempt was made to produce bean paste-type natural cheese using a bean paste machine. However, while trying to wrap the elastic natural cheese as the outer layer, these cheeses ran out and I could not wrap these cheeses well. The temperature of this outer layer was 10 ° C.

<Resilience evaluation>
In the present invention, the elasticity of cheese and cheese curd was evaluated according to the following criteria.
Grip the vicinity of the center of 50 g of cheese or cheese curd with two gripping means, stretch the two gripping means to the left and right at 5 cm / sec, and the distance between the two gripping means when the cheese or cheese curd is cut. To measure. The same measurement was performed three or more times, and the elasticity was evaluated from the average distance.
Elasticity 1: Less than 10 cm Elasticity 2: 10 cm or more and less than 20 cm Elasticity 3: 20 cm or more and less than 50 cm Elasticity 4: 50 cm or more and less than 100 cm Elasticity 5: 100 cm or more For the purpose of wrapping, the elasticity of cheese and cheese cards The sex is preferably 3 or more, more preferably 4 or more, and most preferably 5.

In the bean paste type natural cheese of the present invention and the method for producing the same, the elastic natural cheese can be used for the outer layer, so that it has been difficult to realize the outer layer, and the outer layer is chewy. Cheese can be mass-produced quantitatively and continuously using a general-purpose bean paste machine or the like.

Claims (8)

A method of quantitatively and continuously mass-producing wrapping- type natural cheese, which is made by wrapping the contents with elastic natural cheese as the outer layer , using a wrapping machine, and the contents in the outer layer. Including the step of wrapping the cheese, the step is carried out in the temperature range of 35 ° C to 60 ° C, and the elastic natural cheese as the outer layer is quantitatively and continuously supplied to the contents to wrap the cheese. The method described above, wherein the elastic natural cheese that is wrapped with a bedding machine and becomes an outer layer is pasta filata cheese having an elasticity of 4 or more in the following elasticity evaluation when heated at 85 ° C.
<Resilience evaluation>
Grip the vicinity of the center of 50 g of cheese or cheese curd with two gripping means, stretch the two gripping means to the left and right at 5 cm / sec, and the distance between the two gripping means when the cheese or cheese curd is cut. To measure. Perform the same measurement three or more times and evaluate the elasticity from the average distance.
Elasticity 1: Less than 10 cm Elasticity 2: 10 cm or more and less than 20 cm Elasticity 3: 20 cm or more and less than 50 cm Elasticity 4: 50 cm or more and less than 100 cm Elasticity 5: 100 cm or more. The method according to claim 1, wherein the elastic natural cheese as an outer layer is prepared from cheese curd obtained by coagulating raw milk with a milk-clotting enzyme. The method according to claim 2 , wherein the elastic natural cheese as an outer layer is prepared by kneading cheese curd in water at 50 to 100 ° C. The method according to claim 2 or 3 , wherein the elastic natural cheese as an outer layer is prepared by adjusting the pH of the cheese curd to 4 to 7. The method according to any one of claims 1 to 4 , wherein the pasta filata cheese is mozzarella cheese, cachocavallo cheese, scamorza cheese, provalone cheese or string cheese. The method according to any one of claims 1 to 4 , wherein the pasta filata cheese is fresh cheese. The method according to any one of claims 1 to 6 , wherein the encapsulated content is a food or a pharmaceutical product. The method according to any one of claims 1 to 6 , wherein the encapsulated content is a cheese different from the elastic natural cheese which is the outer layer.